Thank you for the detailed information on sake and Ryorishu. I find the nuances of Japanese beverages fascinating. I have tried sake, and while some people relish its unique flavor, I must admit it wasn't to my liking when I first tried it. The concept of Ryorishu is intriguing, especially how it's used in culinary practices.

Out of curiosity, does the region where the rice is cultivated significantly influence the taste of the sake or Ryorishu?